In predominantly Catholic countries, like Argentina, it is traditional to refrain from eating meat for a long period before Easter. This year the Lent lasts from February 10th to March 24th, which can feel very long for the traditionally meat-loving locals. After such a long time without meat-based dishes, people love to dig into some barbecued lamb for a change – you’ll see many people “drooling” around the grill here, or waiting more patiently, playing royalvegascasino.com table games until the dish is done. But today I’m not going to cover the meats people eat around Easter. Instead, I’ll focus on the sweeter side of the holiday: the desserts. Especially the Rosca de Pascua.
Rosca de Pascua is the Easter variant of the Rosca de Reyes (which translates to “ring”) traditionally eaten on January 6th, on the Dia de Reyes (Three Kings Day). The biggest difference between the Easter and the Epiphany version of the cake is that the Easter variant has, well, dyed eggs.
Rosca de Pascua takes quite a lot of time to make, but it’s worth the wait. Its interior is soft, aromatic and sweet, Its exterior is colorful, topped with a delicious icing and chocolate eggs. It’s a pleasure to look at, and even more so to eat. Traditionally, the Rosca de Pascua is eaten on Easter Sunday, but it is often served to friends and relatives visiting in the afternoon. Today most people buy it from bakeries, ready made, but sometimes you are lucky enough to find a grandma baking it in the traditional way.
The list of its ingredients is quite long – it includes strong flour (the one usually used for making bread), yeast, butter, sugar, eggs, milk and honey. The ingredients that make it especially aromatic are orange blossom water, which gives it a distinguished, perfumed aroma, and the zest of an orange. With all the kneading, resting and baking, it can take over four hours to make, which explains why many younger families choose to buy it ready made.
The Rosca de Pascua is usually topped or filled with pastry cream, made with egg yolks, milk and starch. The traditional filling is still very popular, but there are many varieties. One of the best places to procure special Roscas is the bakery at the Abadía de Santa Escolástica, a monastery of Benedictine nuns, which offers several varieties. Aside from the traditional, pastry cream filled variants, they offer others with plums, dulce de leche (milk candy), marzipan and chocolate. But if you don’t want to leave the city, you can head over to Plaza Mayor restaurant, where you can find both the traditional and some more exotic variants of the pastry.